We don't eat eggs and eat very limited dairy in our house. . . add that to the nut/peanut allergies and we end up eating a lot of meat, which I'd like to start cutting down on due to health reasons. I prefer recipes that just don't have eggs/dairy instead of running around looking for substitutions like soy cheese (which doesn't taste all that good), etc.

Our current repertoire includes: pasta with tomato sauce (and sometimes meatballs), lentils with rice, various soups, and various meat and veg dishes like roast chicken with potatoes and carrots, etc. I tried tacos last night, but the kids didn't like it. I'm getting tired of the 'what did you make for dinner? Ewww, I don't like that' from one or both kids. They like these organic chicken hot dogs, but obviously we can't have them every day. They like tofu in soup, pizza without cheese, and they like carbs - bread, crackers, etc. They will eat some carrot or cucumber sticks along with their hotdog if I insist.

We eat a lot of meat and potato dishes too but fortunately my kids like potatoes! I have a recipe for potato gnocchi that I want to try out soon. I think my kids might like that for a change and us too. Every so often we have blueberry pancakes and other breakfast fare for supper. This is a huge hit with the kids. We have a recipe for chicken chilli that has corn and beans which they like. I have a pasta dish with chicken and asparagus too which is a favourite. I have a milk and egg free honey garlic chicken wings/thighs recipe.
Sorry I can't think of anything else right now.

_________________13 year old daughter -- lives with life-threatening allergies to milk, tree nuts and peanuts; seasonal allergies (birch, maple, ragweed); pet allergies; asthma; and eczema10 year old son - no allergies

Just curious - what brand of soy cheese do you use? My son had an anaphylaxis to soy cheese when he was 1 year old, turned out it contained dairy. I have never been able to find a dairy-free soy cheese!

Thanks Kate - yes, my children love 'breakfast for dinner' too, but I worry that they end up eating too many carbs and not enough veggies/good protein.

Momtobunches - sorry, I honestly can't remember the brand of soy cheese we used, and I don't remember if it contained any dairy either, just that it tasted OK melted, but awful when eating it just sliced up. I will check next time I'm at the store. Was yours a 'may contain traces of dairy', or it actually had dairy in the ingredients?

You could always try borrowing a vegan cookbook from the library to try some recipes. Also. just to reassure you, my kids are not allergic and I still get the Yuck response to some meals! Luckily, it does get easier as they get older. Good luck!

Was yours a 'may contain traces of dairy', or it actually had dairy in the ingredients?

It was Okanagan Soya, I think. A friend of mine whose child was also supposedly milk-allergic recommended it, so I didn't even check the ingredients. Casein protein was ingredient #2. On the upside, it did confirm what we had only suspected up until that point ... that my son had a milk allergy! The company now clearly labels it a milk protein, so I guess there have been several complaints.

Thanks for the update. I can't remember which I used to buy, but that name doesn't ring a bell. My DS's dairy allergy is fairly mild, though, and he is able to eat certain forms of dairy, like skim milk powder, but does react with hives to regular milk or cheese.

there are soy cheese that are good for milk allergics, but you have to be very carefull as many contain casein. The difference between casein and non-casein cheese can normally be seen by the mention "vegetarian" vs "vegan".

I can't remember the brand right now... but the brand I use has both soy and rice versions and each of them has a vegan and a vegetarian version, so you have to be very carefull of which you buy as they kind of look the same.

One thing I eat that I like (maybe because I got used to the taste... but supposedly it smells "normal" ) is doing a bechamel sauce (margarine + flour, add rice milk) and I throw in a couple of slices of rice vegan cheese in. I put that on to of lazagna or canellonies to add a cheezy flavor (add last minute and don't cook too long in the oven... when cooked to much in the over it... seperates ).

I use the same cheese sauce and put it on top of veggies (only way I eat cauliflower cooked ) or potatoes. I steam my veggies, put them in an oven glass container, mix in the sauce, cook for a few more minutes in the oven.

The only alternatives I use are rice milk and rice cheese... before I found out about soy allergy, I used to just love soy yogurt (new generation, not the tofu-like stuff) and soy cream cheese (mixed with powder garlic and parsly, it make a great chip dip!).

And if you are looking for a treat once in a while, instant Jello pudding can be made with soy milk (2/3 of the milk quantity if I remember right). Check to see if it's safe... I haven't in a long while. It can also be made with rice milk but you have to use the "cooked" version, not the instant ones (less choice, but they have chocolate, so I'm good ). Use the quantity of milk but add 4 large over filled table spoons of corn starch to the powder mix. (if you want it for a pie, just reduce the milk by 1/2 cup but keep the same extra corn starch).

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